Sunday, February 15, 2009

Creamy Cajun Rice

Here is the second dish we had on Cajun night along with the chickpea cakes (I made a few adjustments to the recipe after reading some of the comments). I guess this is something like a gumbo. It's easy to make and is very tasty. You can adjust the spices to your liking if you are not making it for a bunch of kids.

INGREDIENTS

- 2 tbsp oil

- 2 tbsp margarine

- 2 tbsp flour

- 1 onion, diced

- 1 green pepper, seeded and diced

- 2 celery stalks, diced

- 2 bay leaves

- 1 tsp thyme

- 1 tsp paprika

- cayenne pepper to taste

- 3 cups of water

- 1 cup long grain rice (I used basmati)

- salt and pepper to taste

- 2 cups chopped seitan (optional)

- 1 cup soy milk (plus more, if needed)

- 2 green onions, thinly sliced

- 1/4 cup chopped fresh parsley

METHOD

1. Heat oil and margarine in a large pot over medium heat. Add flour and stir constantly for a minute or so, until flour becomes a nice golden brown and has a nutty smell.

2. Add onion, green pepper, celery, and bay leaf and fry, stirring regularly, until softened (about 5 mins). Add spices and fry for another minute. Add water and rice and mix well. Season to taste with salt and pepper.